Octopus balls

Octopus balls

Introduction:

"Octopus ball", also known as "octopus Shao", is a famous snack originated from Osaka, Japan. Nowadays, in many cities of our country, there are some peddlers pushing small cars on the streets. In front of the cars, there are always big, small and half big children. Although it's ready to burn and ready to sell, looking at the batters, the materials that can't be seen, and the dark sauces, I'm not sure. In my opinion, this thing is essentially similar to the paste pancake in the north of China - adding materials to the batter and frying it. But such a small ball also reflects the characteristics of Japanese food, such as a variety of food materials, everything; another example is the use of seafood; another is the beautiful shape, not like we just spread out a cake. Learn to make at home, find a formula, pay attention to the following points can make a very authentic taste - first, batter, authentic Octopus batter, in addition to flour, should add yam powder or yam mud, that is, the ingredients of the finished product "octopus powder" on the market also have yam powder, which should be a major feature of octopus; second, the seafood in the accessories, of course, should be fresh If you can't buy octopus, you can replace it with the "uncles and brothers" of squid, bagai, basao and other octopus with sucker whiskers. As long as it's fresh, there's no big difference in taste. I think the squid plate tastes the best. Third, it's modeling. To fry it into crisp and tender balls, you need a special Octopus burning mold. It's not sold on the market. I've searched a lot on the Internet. I really like it. I've lost one. Or you can fry it into a cake. Finally, seasoning. Octopus stew itself has no flavor. It depends on the seasoning sprinkled at the end to improve the taste, and the most important one is zhaoshao sauce. You can buy it in the supermarket, or you can make it yourself (here is the practice). You can buy everything else. It's better than the one on the snack stand. "

Production steps:

Step 1: wash the yam, peel it and grind it into mud. Without this tool, you can use a silk eraser;

Step 2: sift the low gluten flour and put it into a bowl with yam paste and eggs;

Step 3: add water and baking powder, stir evenly, and sift once;

Step 4: pour the batter into the container with mouth (convenient to pour into the mold), and put it aside. At this time, you can prepare other materials;

Step 5: wash the octopus (SQUID) (I use squid, to tear off the skin), blanch it in boiling water for 10 seconds, remove it to cool;

Step 6: cut Octopus (SQUID) into pieces;

Step 7: dice the cabbage

Step 8: dice onion;

Step 9: evenly brush a layer of peanut oil in the octopus firing mold;

Step 10: heat the mold in high heat, turn the heat down, and pour the batter into the mold, about 8 or 9 minutes full;

Step 11: Sprinkle Octopus (SQUID), onion and cabbage into each ball in turn, and use a bamboo stick to put the material into the ball;

Step 12: fry in low heat for a while, gently pluck the edge of the ball with a bamboo stick, check if the bottom is congealed and hardened, turn the ball over with a bamboo stick, and let the batter flow down;

Step 13: turn over the whole body again, with the original bottom facing up, and the ball is shaped;

Step 14: continue to fry. Stir the meatballs for many times in the middle to heat them evenly until the meatballs are golden;

Step 15: pick out the balls and put them on the plate. Sprinkle the sauce first

Step 16: Sprinkle salad dressing again;

Step 17: then the seaweed is broken

Step 18: Muhua. The light and elegant wooden fish flowers dance under the heat of the ball——

Materials required:

Low gluten flour: 100g

Yam: 50g

Baking powder: 1 / 4 teaspoon

Egg: 1

Water: 270ml

Squid: 2 tbsp

Cabbage: 1 tablespoon

Onion: 1 teaspoon

Edible oil: a little

Japanese zhaoshao sauce: right amount

Salad dressing: right amount

MuYuhua: moderate amount

Seaweed shreds: appropriate amount

Note: 1, whether the small balls taste good or not, the water flour ratio of the batter is very important - neither too thick nor too thin, too thick balls will be hard, too thin is not easy to pick round; my formula has been accurately weighed, but the draught of flour is different, and the water content of different varieties of yams in different seasons is not the same, so it should be adjusted according to the situation . 2. I used iron yam. 50g is the weight of peeled yam, which should be broken after being ground into mud. The main purpose of screening the batter is to crush the dough, so the filtered yam should be poured back. 3. Whether you use octopus, squid or other kinds of seafood, blanching time should be short, you can break raw, blanching old is not delicious; 4, ingredients used in a little baking powder, should be necessary. I've tried not to add it, and I've also tried to pass the protein, but the effect is not good. Don't worry about using non aluminum foam powder. 5. Finally, don't be greedy when adding ingredients. Too many ingredients will make it ugly and affect the taste. (Note: the one in the process picture was snatched from under the camera by my children before I could take a photo as a souvenir.)

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh